These Mini Apple Pies are baked in a muffin tin for an easy and fun twist on a classic apple pie. Grab some apples at a local orchard and whip up a batch of these pies for dessert!

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I’m gaining a healthy respect for my muffin tin lately. Don’t get me wrong, I’ve always loved my muffin tin for muffins. Muffins should be an official food group in my opinion! However, I’ve had fun using that muffin tin for other recipes besides muffins, too.

Earlier this year, I shared this fun recipe for . The other day, I was craving a good apple pie – ’tis the season for apple pie, right? That’s when it hit me. ?! The answer? Yes!

A few years ago, I shared a recipe for . I absolutely love that recipe! In truth, though, the apple pies are a bit on the larger side. We’ve made that recipe a number of times, and Laura and I usually end up splitting one of those pies. So this time I decided to go smaller – like muffin tin smaller.

This recipe for Mini Apple Pies is literally the same recipe that I use when making those Individual Apple Pies.

It could also be used to make a traditional 8″ or 9″ apple pie, too. This mini version is really fun, but sometimes you just want a classic apple pie!

One slight change in this recipe is that I went with my vodka pie dough recipe. I’ve become a huge fan of that one. Not only is it easy to make in a food processor, but it produces a delicious flaky crust. – it seems odd, but the science backs it up. Yay, science!

It will take a bit longer to cut and shape the dough for these Mini Apple Pies.

It’s not a hard process at all, but you basically making 12 mini pies. The process is simply to cut a circle of dough that gets pressed into each cavity of the muffin tin. From there, the cooked pie filling gets added and then you weave small strips of dough across the top of each pie.

When it comes to apple pies, I personally prefer cooking the apple pie filling before baking the pie in the oven. This yields a softer apple…more of a “classic apple pie” taste. With that said, you could absolutely skip the cooking step. If you go that route, the apples will be a bit firmer, although I do recommend dicing ’em rather than slicing ’em.

When it comes to picking apples for baking, you have a lot of options. I generally try to go with a mix of tart and sweet apples. Granny Smith apples are my go-to tart apple, and then I’ll add in a couple of sweeter varieties, too. Jonagold, Gala, Crispin (also called Mutsu), and Honeycrisp apples are all excellent choices.

Absolutely! These pies freeze beautifully! To freeze these Mini Apple Pies, let them cool at room temperature until completely cool. Next just place ’em in a freezer bag and freeze for up to 6 months.

The nice thing about these pies is because they are individually sized, you can literally pull out one or two for dessert. Just let the pies thaw at room temperature. They can be eaten at that point, but I typically like to warm ’em back up in an oven or toaster oven. Just bake them in a 400°F oven for 10-15 minutes, and you’ll be all set. The flavor will be fantastic!

If you’re hunting for a fun twist on a classic apple pie, then put this mini pie version on your list. They’re delicious, and they sure didn’t last long around our house.

Happy baking!